Recipe by Chef Kate
From the Chicago Tribune, a shortcut duck l'orange
Top Review by Ennoia
The flavour of the duck was superb! The only thing that caused me some concern what what heat to cook the duck - at the beginning it suggests medium heat, but the "cook until done" part was only 3 minutes and I felt I needed to turn down the heat since it was really sputtering! Over all though, it was incredible and worth the wee bit of stress.... :D
- 4 (1/2 lb) duck breast halves, rinsed and patted dry
- 1 teaspoon salt
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon black pepper
- 1 shallot, minced
- 1⁄4 cup sugar
- 1 cup fresh orange juice
- 2 tablespoons orange liqueur
- 2 tangerines or 2 mineola oranges, skin on, thinly sliced, seeds removed
- 1⁄2 cup tiny kumquats, halved diagonally or 1⁄2 cup flesh of 1 valencia orange, chopped
- 1 tablespoon unsalted butter
Directions See How It's Made
- Score: Slice a cross-hatch pattern into duck skin and fat; sprinkle with salt, coriander and pepper.
- Crisp: Heat a large cast-iron skillet over medium heat and add duck, skin side down. Cook, spooning off fat now and then, until skin is crisp, about 10 minutes.
- Turn and cook until meat is browned, about 3 minutes.
- Cover and cook until done, about 6 minutes more.
- Remove from heat and cover loosely with foil.
- Caramelize: Spoon off all but 1 tablespoon fat from skillet(reserve duck fat for another use).
- Soften shallot over medium heat, about 2 minutes.
- Add sugar, orange juice and any accumulated juices from the resting duck.
- Scrape up any sticky bits and cook down to a syrupy sauce, about 15 minutes.
- Adjust salt. A.
- Add fruit and cook another 3 minutes.
- Stir in butter.
- Serve: Slice duck and arrange on four plates; spoon fruit and sauce on top.